Field strawberry and lemon balm granité

Flavours of region Eastern Townships, Michèle Foreman


Serves 4

Ingredients :


  • 500 mL fresh strawberries 2 cups


  • 100 mL cranberry juice 3/8 cup


  • 1/2 bunch fresh lemon balm coarsely chopped


  • 15 mL lemon juice 1 tablespoon


  • 125 mL white sugar 1/2 cup


Preparation :

1) Place chopped lemon balm in a large non-reactive bowl.

2) Combine all the ingredients in a blender, except the lemon balm.

3) Simmer the mixture in a covered saucepan over medium heat for 15 minutes. Remove from heat and pour into a bowl over the lemon balm.

4) Cover with plastic wrap and let steep for 15 minutes.

5) Strain through a chinois and pour into a plastic container.

6) When cool, cover the purée with plastic wrap and freeze for 24 hours.


Steven Beyrouty - Auberge Georgeville 1889

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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